CN104106787A - Production process of instant noodle seasoning - Google Patents
Production process of instant noodle seasoning Download PDFInfo
- Publication number
- CN104106787A CN104106787A CN201410278131.6A CN201410278131A CN104106787A CN 104106787 A CN104106787 A CN 104106787A CN 201410278131 A CN201410278131 A CN 201410278131A CN 104106787 A CN104106787 A CN 104106787A
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- China
- Prior art keywords
- sauce
- onion
- stir
- instant noodles
- oil
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
The invention provides a production process of an instant noodle seasoning. The method is as below: first making meat into the meat paste, adding flavor, stir-frying the meat paste in a sauce stir-frying way, and adding prepared diced vegetables and beans, so that the prepared seasoning contains balanced meat, beans, vegetables, and other grains or mushrooms, and has better nutrition and taste. According to the production process of the instant noodle seasoning, the traditional diced meat is changed into meat paste for fully tasty; and the process has the advanategs of short time, quick cooking and diversified ingredients, so as to meet the people's demand for food.
Description
Technical field
The present invention relates to a kind of manufacture craft of instant noodles batching.
Background technology
Instant noodles claim again instant noodles, bubble face, cup face, fast ripe, the instant noodles, instant noodles, instant noodles are by chopping noodles are out carried out to boiling, fried, allow noodles shape fix, before edible, brew with boiling water, dissolve flavoring, and noodles heating is brewed out to just edible ready-to-eat food at the appointed time.
According to statistics, at the year ends 2011, instant food process industry enterprise of China reaches 1000, and industry total assets reaches 1297.7 hundred million yuan, increases by 37.64% on a year-on-year basis.2011, the above instant food process industry of China's scale enterprise realized main business income and reaches 2,548 hundred million yuan, increases by 44.04% on a year-on-year basis; Generate profit total value and reach 182.9 hundred million yuan, increase by 49.88% on a year-on-year basis.
A feast for the eyes at food special counter various brands instant noodles, there are fried instant noodle, non-fried instant noodle; There are packed, bowl dress, cup; Also have coarse cereals non-fried instant noodle, maize instant noodles, instant bean vermicelli etc.Most consumers has recognized that fried instant noodle belongs to high heat, the efficient and convenient food of low nutrition, moreover fried instant noodle is except flavoring has larger difference, face body construction technique and raw material, mouthfeel homogeneity are serious, and therefore, consumer has produced weary mood to fried instant noodle.
Along with rhythm of life is accelerated and growth in the living standard, consumer not merely considers the agility of food, the factors such as many-sided health that starts to pay close attention to food, green, fashion.Wherein, the most significantly, long-term instant face and the problem of the nutritional deficiency that exists.
Summary of the invention
The object of this invention is to provide a kind of manufacture craft of instant noodles batching, can realize the seasoning matter that mixes of meat material and vegetable stuffing, and add beans, and make the nutrition of instant noodles batching better, solve the long-term instant face existing in prior art and the problem of the nutritional deficiency existing.
Technical solution of the present invention is:
A manufacture craft for instant noodles batching,
Prepare raw material, comprise sauce, meat material, tomato, green soya bean, onion, pimento, ginger, garlic and spring onion;
Ginger, garlic and spring onion are cut for subsequent use, meat material is chopped into muddy flesh, muddy flesh salt adding and soy sauce stir, and pickle 15-25 minute;
After frying pan heating, pour edible oil into, then add diced tomato, onion and pimento, then add boil or fried green soya bean after, big fire stir-fries variable color extremely, after salt adding seasoning, obtains vegetable stuffing, gets out for subsequent use;
Use oil cauldron to put into edible oil, it is last that oily heat is put into ginger, garlic and spring onion, adds muddy flesh, and moderate heat adds sauce after frying thoroughly, after stir-frying evenly, by purchase vegetable stuffing pour into, turn evenly, prepared burden.
Further, described sauce adopts catsup, sweet fermented flour sauce, sweet thick chilli sauce or thick chilli sauce; Described meat material adopts chicken, streaky pork, peeled shrimp or beef; Described edible oil adopts peanut oil, soybean oil, corn oil or rapeseed oil.
Further, adopt following weight: sauce 60-70 part, meat material 15-18 part, tomato 10-15 part, green soya bean 3-5 part, onion 3-5 part, pimento 3-5 part, ginger 2-3 part, garlic 2-3 part and spring onion 3-5 part.
Further, in muddy flesh, adding percentage by weight is that the salt of 6-10%, the soy sauce of 10%-15% stir.
Further, in vegetable stuffing, also include mushroom grain, mushroom grain or iblet.
The invention has the beneficial effects as follows: the manufacture craft of a kind of instant noodles batching of the present invention; first after meat material being made to muddy flesh, add after taste substance seasoning; by the mode that adopts sauce to stir-fry; after muddy flesh is stir-fried; add vegetable stuffing and the beans of purchasing, make the batching equilibrium making contain meat, beans, vegetables, and other grain or bacterium mushroom class; make the batching nutrition of instant noodles more excellent, taste is better.The manufacture craft of this instant noodles batching, changes meat material into muddy flesh by traditional meat cubelets, can make it tasty more abundant, and the time is short, makes ripe fast.This technique, prepares burden various, more can meet the demand of people to food.
Detailed description of the invention
Describe the preferred embodiments of the present invention below in detail.
Embodiment mono-
The present embodiment provides a kind of manufacture craft of instant noodles batching, prepares raw material, comprises catsup, beef, tomato, green soya bean, iblet, onion, pimento, ginger, garlic and spring onion;
Ginger, garlic and spring onion are cut for subsequent use, beef is chopped into muddy flesh, muddy flesh salt adding and soy sauce stir, and pickle 15-25 minute;
After frying pan heating, pour edible oil into, then add diced tomato, iblet, onion and pimento, then add after the green soya bean boiling, big fire stir-fries variable color extremely, after salt adding seasoning, obtains vegetable stuffing, gets out for subsequent use;
Use oil cauldron to put into edible oil, it is last that oily heat is put into ginger, garlic and spring onion, adds muddy flesh, and moderate heat adds sauce after frying thoroughly, after stir-frying evenly, by purchase vegetable stuffing pour into, turn evenly, prepared burden.
Adopt following weight: 5 parts of 60 parts of sauces, 15 parts, meat material, 10 parts, tomato, 5 parts, green soya bean, 5 parts of iblets, 5 parts of onions, 5 parts of pimentos, 3 parts, ginger, 3 parts, garlic and spring onion.
Embodiment bis-
The present embodiment provides a kind of manufacture craft of instant noodles batching, prepares raw material, comprises thick chilli sauce, chicken, tomato, green soya bean, mushroom grain, onion, pimento, ginger, garlic and spring onion;
Ginger, garlic and spring onion are cut for subsequent use, chicken is chopped into muddy flesh, muddy flesh salt adding and soy sauce stir, and pickle 15-25 minute;
After frying pan heating, pour edible oil into, then add diced tomato, mushroom grain, onion and pimento, then add after fried green soya bean, big fire stir-fries variable color extremely, after salt adding seasoning, obtains vegetable stuffing, gets out for subsequent use;
Use oil cauldron to put into edible oil, it is last that oily heat is put into ginger, garlic and spring onion, adds muddy flesh, and moderate heat adds sauce after frying thoroughly, after stir-frying evenly, by purchase vegetable stuffing pour into, turn evenly, prepared burden.
Adopt following weight: 3 parts of 65 parts of sauces, 18 parts, meat material, 15 parts, tomato, 3 parts, green soya bean, 5 parts of mushroom grains, 5 parts of onions, 5 parts of pimentos, 3 parts, ginger, 2 parts, garlic and spring onion.
Claims (5)
1. a manufacture craft for instant noodles batching, is characterized in that:
Prepare raw material, comprise sauce, meat material, tomato, green soya bean, onion, pimento, ginger, garlic and spring onion;
Ginger, garlic and spring onion are cut for subsequent use, meat material is chopped into muddy flesh, muddy flesh salt adding and soy sauce stir, and pickle 15-25 minute;
After frying pan heating, pour edible oil into, then add diced tomato, onion and pimento, then add boil or fried green soya bean after, big fire stir-fries variable color extremely, after salt adding seasoning, obtains vegetable stuffing, gets out for subsequent use;
Use oil cauldron to put into edible oil, it is last that oily heat is put into ginger, garlic and spring onion, adds muddy flesh, and moderate heat adds sauce after frying thoroughly, after stir-frying evenly, by purchase vegetable stuffing pour into, turn evenly, prepared burden.
2. the manufacture craft of instant noodles batching as claimed in claim 1, is characterized in that: described sauce adopts catsup, sweet fermented flour sauce, sweet thick chilli sauce or thick chilli sauce; Described meat material adopts chicken, streaky pork, peeled shrimp or beef; Described edible oil adopts peanut oil, soybean oil, corn oil or rapeseed oil.
3. the manufacture craft of instant noodles batching as claimed in claim 2, is characterized in that: adopt following weight: sauce 60-70 part, meat material 15-18 part, tomato 10-15 part, green soya bean 3-5 part, onion 3-5 part, pimento 3-5 part, ginger 2-3 part, garlic 2-3 part and spring onion 3-5 part.
4. the manufacture craft of instant noodles batching as claimed in claim 1, is characterized in that: in muddy flesh, adding percentage by weight is that the salt of 6-10%, the soy sauce of 10%-15% stir.
5. the manufacture craft of the batching of the instant noodles as described in claim 1-4 any one, is characterized in that: in vegetable stuffing, also include mushroom grain, mushroom grain or iblet.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410278131.6A CN104106787B (en) | 2014-06-20 | 2014-06-20 | The manufacture craft of instant noodles batching |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410278131.6A CN104106787B (en) | 2014-06-20 | 2014-06-20 | The manufacture craft of instant noodles batching |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104106787A true CN104106787A (en) | 2014-10-22 |
| CN104106787B CN104106787B (en) | 2016-01-06 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410278131.6A Expired - Fee Related CN104106787B (en) | 2014-06-20 | 2014-06-20 | The manufacture craft of instant noodles batching |
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| Country | Link |
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| CN (1) | CN104106787B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105533608A (en) * | 2015-12-11 | 2016-05-04 | 统一企业(中国)投资有限公司昆山研究开发中心 | Hygrometric state diced meat seasoning capable of being stored at normal atmospheric temperature and preparation method of hygrometric state diced meat seasoning |
| CN106174422A (en) * | 2016-07-28 | 2016-12-07 | 赫季芬 | Instant cool braised noodle Carnis Gallus domesticus fried bean sauce and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1288685A (en) * | 1999-09-22 | 2001-03-28 | 桂一力 | Savoury and pungent chicken pulp |
-
2014
- 2014-06-20 CN CN201410278131.6A patent/CN104106787B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1288685A (en) * | 1999-09-22 | 2001-03-28 | 桂一力 | Savoury and pungent chicken pulp |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105533608A (en) * | 2015-12-11 | 2016-05-04 | 统一企业(中国)投资有限公司昆山研究开发中心 | Hygrometric state diced meat seasoning capable of being stored at normal atmospheric temperature and preparation method of hygrometric state diced meat seasoning |
| CN105533608B (en) * | 2015-12-11 | 2018-08-03 | 统一企业(中国)投资有限公司昆山研究开发中心 | Can normal temperature storage hygrometric state meat cubelets seasoning and preparation method thereof |
| CN106174422A (en) * | 2016-07-28 | 2016-12-07 | 赫季芬 | Instant cool braised noodle Carnis Gallus domesticus fried bean sauce and preparation method thereof |
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| Publication number | Publication date |
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| CN104106787B (en) | 2016-01-06 |
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| C14 | Grant of patent or utility model | ||
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Granted publication date: 20160106 Termination date: 20160620 |